Caribbean Cabbage And Coconut Recipes
CARIBBEAN CABBAGE AND COCONUT
Found this in The Seattle Times (they apparently got it from The Miami Herald, LOL) - the article lauded the health benefits of coconut oil in spite of its rather high saturated fat level & then suggested either canola (blech!) or coconut oil for the dish. Me? I use coconut or peanut oil for high temps or more neutral flavors & olive oil otherwise. I was drawn to the cabbage in the recipe as we are in the process of harvesting our cabbage patch. Can't use all of it for sauerkraut & cabbage rolls, ya know?
Provided by Busters friend
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, jalapeno, bell pepper, zucchini and potato until softened, about 10 minutes.
- Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender.
- Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti.
Nutrition Facts : Calories 251.7, Fat 13.9, SaturatedFat 9.3, Sodium 129.7, Carbohydrate 31.4, Fiber 8.6, Sugar 14.9, Protein 5.8
COCONUT CURRY CABBAGE
This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.
Provided by Sonia H.
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
- Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 10.5 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 127.2 mg, Sugar 4.6 g
BRAISED COCONUT CABBAGE
Make and share this Braised Coconut Cabbage recipe from Food.com.
Provided by PalatablePastime
Categories Onions
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, saute onions, and butter until onions soften.
- Add cabbage and cook, stirring, until cabbage begins to lose its crispness.
- Stir in unsweetened coconut milk, and season with salt and pepper.
- Simmer 5 minutes or more or until cabbage and onion is done to your liking.
Nutrition Facts : Calories 148.3, Fat 13, SaturatedFat 6.3, Sodium 24.5, Carbohydrate 8.3, Fiber 3, Sugar 4.1, Protein 2.1
JAMAICAN CABBAGE
Great Jamaican-style cabbage. Great with jerk chicken or pork.
Provided by NewBerry
Categories Side Dish Vegetables
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Peel tough outer leaves from cabbage, core the head, and shred cabbage.
- Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
- Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 19.2 g, Fat 4.8 g, Fiber 5.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 437 mg, Sugar 12.1 g
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